Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Processing Methods: Washed, Naturals, Honeys

[Washed] Cherries are first pulped and then dry-fermented for 18 hours. Next, they are run through density channels before being spread out on drying patios for approximately 5-8 days.
[Naturals] Cherries are hand-picked then run through a (wet) optical color sorter then fermented in cherry for two days. Finally they are spread and dried on raised beds inside a parabolic dryer.
[Honeys] Cherries are hand-picked then run through a (wet) optical color sorter then fermented in cherry for two days. Next, the cherries were pulped with water and then spread and dried on raised beds inside a parabolic dryer.

Banka was one of our first farms in Menglian. Yunnan Coffee Traders owns approximately 500 mu of high-elevation farming land here as well as the wet mill. However, we service approximately 1200 mu of surrounding coffee land at this facility.

The majority of the coffees processed here are sold to Australia (approximately 80 tons per year) and have become a welcome addition to the signature roasts of various specialty roasters, including Pablo & Rusty's Specialty Roasters.

Banka is also home to one of our first micro-lots, known asAqi Badu. The coffee from this lot is generally superior in sweetness to any other coffee in the region. In fact, Eli Ramirez used coffee from Aqi Badu during the 2017 USBC.

Another partnership of note at Banka is Lucia Solis from Scott Labs who supervised some experimental controlled fermentation here using ORO yeast.

Farm location: Paliang

Region: Menglian

Elevation: 1600 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Primary Processing Method: Washed

Cherries are first pulped and then dry-fermented for 18 hours.

Cherries are then run through density channels before being spread out on concrete drying patios for approximately 10 days.

Flavor notes:

[Washed] Peanut, Raisin, Chocolate, Honey, Brown Sugar

This is our first official partnership in Baoshan.

Some of the coffees here are outstanding. As a result, other international companies have also attempted to build relationships here in the past, including importers such as MTC Group.

In 2017/2018 we are offering a single Baoshan micro-lot to ensure high quality and consistency. However, from 2018/2018 onwards, we intend to start exporting larger volumes from this region.

Farm location: Nanben

Region: Menglian

Elevation: 1550-1600 MASL

Coffee Varieties: Catimor, Typica

[Catimor] Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance. Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.
[Typica] After dominance by Catimor since the mid 80s, local farmers have begun to introduce new coffee varieties. Typica is the first such variety to show long-term commercial viability. Although it is characterized by lower production volumes and susceptibility to major diseases, Typica has very good cup quality. Regional Typica plantations can be quickly identified by their tall tree height and, under local conditions, tend to grow better at elevations above 1300 MASL.

Processing Methods: Washed, Naturals

[Washed] Cherries pass through a mechanical demucilator (50 % removal) and are then dry-fermented. Next, they are run through density channels before being spread out on drying patios for approximately 7-10 days.
[Naturals] Traditional patio-drying method for 5-8 days.

Mr Li is the farm manager at Fuyan. His wife, Nanuo, is also significantly involved in processing both the coffee and tea grown on this farm.

Mr Li and Nanuo take a lot of pride in their work, which is one of the reasons this farm consistently produces some of the best coffee in the region. In 2017, Fuyan coffee placed 3rd in the "Best of Yunnan" competition.

We have worked with this farm for many years and continue to be inspired by their innovations and desire to learn.

Farm location: Gongxin

Region: Menglian

Elevation: 1400 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Early adopters of this coffee have been specifically using it in espresso blends; we have received excellent feedback from the coffees to date.

Farm location: Paliang

Region: Menglian

Elevation: 1600 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Primary Processing Method: Washed

Cherries are first pulped and then dry-fermented for 18 hours.

Cherries are then run through density channels before being spread out on concrete drying patios for approximately 10 days.

The farm is run by a father-son partnership that extends back more than a decade.

These men are ‘pillars’ in the local coffee industry, having one of the few coffee farms in menglian that has been able to weather the challenges of changing policies and fluctuating markets.

Farm location: Nanya

Region: Menglian

Elevation: 1000 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Processing Methods: Washed, Naturals

[Washed] Cherries are first pulped and then dry-fermented for 18 hours. Cherries are then run through density channels before being spread out on drying patios for approximately 5-8 days.
[Naturals] Cherries are first dried on patios or raised beds for approximately 3-4 days. Next, the cherries are sealed in bags until the fermentation cycle is complete (about three days). Finally, drying resumes on the patios or beds until the moisture levels reach approximately 12 %, which can take up to three weeks.

Mangzhang Farms are owned and operated by a husband-wife partnership (Mr Hu and Mrs Li).

In fact, Mangzhang farms was our first and now longest-standing partnerships in Menglian.

Mr Hu is regarded as one of the foremost agricultural experts and coffee growers in the region. He is regularly called upon to consult on other crops including mangos, avocados, and macadamias!

Mr Hu has been involved in regional coffee for more than 20 years, making Mangzhang one of the longest-running coffee farms in Yunnan.

Farm location: Zhongping

Region: Pu'er

Elevation: 1250 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Primary Processing Method: Natural

Cherries are hand-picked and and then bagged for 2-3 days before being spread out to dry. At 40 % moisture the coffees are then bagged again for another 4-5 days. This technique is known as a 'double-fermentation.'

After the second fermentation, the coffee is spread out onto raised drying beds in a parabolic dryer for another 28 days.

Flavor Notes

[Naturals] Cherry, Jackfruit, Blueberry, Strawberry, Wine

We commenced partnership with this farm in 2017.

O-Yang farm is named after the man spearheading this newer coffee development. He is passionate about coffee and the communities engaged in its cultivation and processing.

The farm is spread across 78 hectares in the Pu’er region of Yunnan. In addition to the coffees, the farm also hosts a coffee experience centre that is due to be open to the public by the end of 2018.

Farm location: Paliang

Region: Menglian

Elevation: 1400 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Primary Processing Method: Washed

A traditional Washed processing method is used.

Mechanically pulped cherries are fermented for up to 18 hours before passing through density channels and being spread out to dry on patios for approximately 10 days.

Flavor Notes

[Washed] Dark Chocolate, Walnuts, Vanilla, Almonds, Citrus

We commenced partnership with Yirong Farms in 2017.

The mill manager and her husband are 'old timers' in the local coffee industry, having commenced farming in the mid 80s.

Yirong farms are considered to be one of the first farms in China to produce commercial volumes of coffee.

Farm location: Kanniu

Region: Shigaoqing

Elevation: 1600 MASL

Primary Coffee Variety: Catimor

Catimor is the most prevalent cultivated variety of coffee in Yunnan. It is Timor and Caturra hybrid that was locally promoted for its large volumes and disease resistance.

Even though this cultivar is not typically associated with specialty varieties of coffee, it has performed extremely well in Yunnan. It generally presents with unusually high sweetness, balanced cup, and a flavor complexity not seen anywhere else in the world.

A significant factor contributing to the success of the Catimor here is the unique terroir of the Menglian coffee growing region.

Processing Methods: Naturals, Honeys

[Naturals] Cherries are dried on raised beds for 4-5 weeks.
[Honeys] Cherries are first dry-pulped and then spread thinly across raised beds for 2-3 days. Next, the coffee is grouped into thicker layers and left to dry for another 25 days.